Name: Vanilla French Beignets – Light, Airy, and Powdered to Perfection
Ingredients: 3½ cups all-purpose flour (plus extra for dusting); ¼ cup granulated sugar; ¾ tsp salt; 1 tbsp instant dry yeast; ¾ cup warm milk (110°F); ¼ cup warm water; 2 large eggs; 4 tbsp unsalted butter, melted; 2 tsp pure vanilla extract; Vegetable oil (for frying); Powdered sugar (for dusting); Optional: vanilla glaze or chocolate drizzle

Ingredients

Scale

For the Beignet Dough:

3½ cups all-purpose flour (plus extra for dusting)
¼ cup granulated sugar
¾ tsp salt
1 tbsp instant dry yeast
¾ cup warm milk (110°F)
¼ cup warm water
2 large eggs
4 tbsp unsalted butter, melted
2 tsp pure vanilla extract

For Frying and Finishing:

Vegetable oil (for frying)
Powdered sugar (for dusting)
Optional: vanilla glaze or chocolate drizzle

Instructions

1. Activate the Yeast

In a bowl, combine warm water, yeast, and 1 tsp sugar. Let sit for 5 minutes until frothy.

2. Mix Wet Ingredients

In a large bowl or stand mixer, whisk together eggs, milk, melted butter, vanilla, and the rest of the sugar.

3. Add Dry Ingredients

Slowly add flour and salt. Mix until a soft, sticky dough forms.

4. Knead

Knead with dough hook (or by hand) for 7–10 minutes until smooth and elastic.

5. First Rise

Transfer to a greased bowl. Cover and let rise 1½–2 hours, until doubled.

6. Roll and Cut

Punch down dough. Roll out to ½ inch thick. Cut into 2×2-inch squares.

7. Second Rise

Place on parchment-lined trays. Cover lightly and let rise 30–45 minutes.

8. Fry

Heat oil in a deep pot to 350°F. Fry beignets in batches for 1–2 minutes per side.

9. Drain and Sugar

Remove and drain on paper towels. While warm, dust heavily with powdered sugar.